Lemony Carrot-Walnut Bread

 

1 1/2

cups Fiber One® original bran cereal

1

can (14 1/2 oz) sliced carrots, drained, 1/2 cup liquid reserved

1

teaspoon grated lemon peel

1/3

cup lemon juice

1/4

cup vegetable oil

2

eggs

2 2/3

cups Gold Medal® all-purpose flour

3/4

cup sugar

2

teaspoons baking powder

2

teaspoons pumpkin pie spice

1/2

teaspoon baking soda

1/4

teaspoon salt

1/2

cup chopped walnuts

• 1 Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Set aside.
• 2 In large bowl, mash carrots with fork. With electric mixer on low speed, beat in reserved carrot liquid, lemon peel, lemon juice, oil and eggs until blended.
• 3 Beat in flour, sugar, baking powder, pumpkin pie spice, baking soda and salt until blended. Stir in crushed cereal and walnuts. Spoon batter into pan.
• 4 Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.